Shrimp and Sausage Gumbo

Just like they make it on the bayou -- but easier, with frozen okra and canned broth. This Creole specialty is served with rice. Bake a pan of your favorite corn bread (from a mix or from scratch) to round out the meal.

Level:
Easy

Serves:
6

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Ingredients

1 c. regular long-grain rice

1 lb. hot italian-sausage links

3 tbsp. vegetable oil

0.25 c. all-purpose flour

2 medium celery stalks

1 medium green pepper

1 medium onion

1 can chicken broth (or 1 3/4 cup homemade chicken broth)

1 package frozen whole okra

2 tsp. Hot pepper sauce

0.25 tsp. dried thyme leaves

0.25 tsp. dried oregano leaves

1 bay leaf

1 lb. shrimp

oregano sprigs

Directions

Prepare rice as label directs; keep warm.

Heat 5-quart Dutch oven or saucepot over medium-high heat until hot. Add sausages and cook until very brown, about 10 minutes, turning often. Remove sausages to plate to cool slightly. Slice each sausage into thirds.

Discard all but 1 tablespoon drippings from Dutch oven. Add vegetable oil and heat over medium heat until hot. Stir in flour until blended and cook, stirring frequently, until flour is dark brown but not burned. Add celery, green pepper, and onion and cook until tender, stirring occasionally, about 8 to 10 minutes.